Strawberry tart entremet
Bruno Albouze · ♥ 1.1K likes · 36.4K views · 4 min video
Read about pastry-shop tarts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- strawberry or raspberry puree
- sugar
- pectin
- strawberry halves
- lime zest
- lemon juice
Soft strawberry jelly: heat the strawberry or raspberry puree, add the sugar and pectin mixed together, the strawberry halves, lime zest and lemon juice; bring to a boil and cook 2 minutes.
- gelatin powder
Off the heat add the gelatin; set in a tart ring about an inch smaller than the tart and freeze for a few hours.
- white chocolate
- heavy cream
- vanilla
- gelatine
Vanilla ganache montee, a day ahead: mix the white chocolate with half the hot heavy cream and the vanilla, add the gelatine and the remaining chilled cream, and chill overnight.
Vanilla ganache montee
Almond cream: process the soft butter with vanilla sugar and almond meal, add a dash of starch, then the eggs.
- soft butter
- vanilla sugar
- almond meal
- starch
- eggs
- sugar dough tart shell
Blind bake the sugar dough tart shell 25 minutes at 350F / 180C.
- strawberries
- egg wash
Pipe in the almond cream, add a few strawberries and bake again for 35 minutes; egg wash the shell halfway through for a glossy brown finish.
Top the chilled tart with a thin layer of chantilly, add the soft strawberry jelly, and decorate with strawberries and a chantilly rosette.
Assembling and decorating